There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus, and are fundamental to so many dishes that cooking without them would be challenging. Although rich in flavor, they seem to disappear in many sauces, stews, and soups, and it can be easy to forget their presence, unless you were the one tearing up while chopping them.

Courtesy of Capay Valley Farm Shop
Green garlic has a subtle, spicy flavor that's great with pasta dishes, veggies, meat dishes, soups, sauces etc. You can use green garlic from end to end. Here are some ideas: